Comments on: Episode 35: Ghetto Burrito Frodown

By: Garrett Tillotson

Garrett Tillotson — Thu, 30 Apr 2009 18:16:38 +0000

We're actually running a contest for El Monterey where you can submit ideas for new products, etc for a chance to win $500 and get a coupon just for participating. The url is here.

By: Malcolm

Malcolm — Fri, 03 Apr 2009 06:05:09 +0000

What with all the hubbub surrounding the reformulation Tina’s Burritos, I would love to see an updated Frodown…between Tina’s Original and Tina’s “New.” It would be timely and interesting…the new formula is causing a lot of stir out there among food bloggers…

By: Sonja Foust

Sonja Foust — Sat, 17 Jan 2009 20:43:12 +0000

Know how to keep ghetto burritos from cracking at the seam like the Tina’s one? You microwave the first minute with the seam UP, and the second minute with the seam DOWN. I’m a little embarrassed that I know that much about ghetto burritos…

By: drlaura CPYsockguru

drlaura CPYsockguru — Mon, 29 Dec 2008 01:45:42 +0000

i use MIRO; just saw my first episode and moved you to my SEE ALL file. first view was of 4-cheese di giornos pizza

1. i think for health you ought to try to go under 500 mg sodium a meal and THEN see how limited you are

my husband isn’t supposed to have more than 500 mg sodium a day!!
[high blood pressure- trying to control without meds]

2. massive applause for all your details and good filming.

By: Gregory Ng: The Frozen Food Master

Gregory Ng: The Frozen Food Master — Mon, 29 Dec 2008 00:55:47 +0000

eating the reviewed products with a fork guarantees as close to a sterile environment as possible. You dont see Gary Vaynerchuk pouring wine into his hands and sipping them from them do you?